Add your pistachios to a food processor and pulse until your get the desired consistency. I prefer a coarse chop. Mix in the panko bread crumbs. Dump the mixture out onto a flat surface. A plate works perfect.

Beat your egg in a bowl and add the hot sauce to the mixture. Add all of your dry ingredients to the egg wash and stir thoroughly.

Next, dip your chicken breasts in the the egg wash and cover completely. They dip them into the nut/panko mixture. Coat the chicken thoroughly. Put the chicken breasts back into the fridge for approx 15 minutes. This will firm the coating.

After 15 minutes in the fridge and your Egg is up to temp, slide the chicken breasts from the plate onto the grill grate.